Yam Cake | Taro Cake | 芋頭糕. Taro cake is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving.
I replaced part of the rice flour ingredient by wheat starch to. Yam Cake (Or Kuih) – Steamed cake made from yam pieces, dried prawns and rice flour, and usually served with a chilli dipping sauce. One of my favorite is or kuih, or yam cake made of yam (in the US, yam is referred as taro). You can have Yam Cake | Taro Cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Yam Cake | Taro Cake | 芋頭糕
- It’s 50 g of Dried Shrimp,.
- It’s 8 of Dried Chinese Black Mushroom,.
- It’s 50 g of Dried Scallops,.
- It’s 100 ml of Canola / Vegetable / Peanut Oil, For Frying About.
- It’s 1 of Red Onion Finely Sliced Into Rings,.
- Prepare 500 g of Yam / Taro Peeled Finely Diced,.
- It’s of Chinese 5 Spice, 1 TSP.
- You need Pinch of Sea Salt,.
- You need Pinch of White Pepper,.
- You need 1 TBSP of Light Soy Sauce,.
- You need 3 Cloves of Garlic Finely Minced,.
- It’s 200 g of Rice Flour,.
- You need 1/2 TBSP of Sriracha,.
- Prepare 1 TBSP of Kecap Manis,.
- You need 1 Handful of Scallions / Green Onions Finely Sliced,.
- It’s 1 Handful of Red Chili Deseeded Finely Sliced,.
The Best Yam Cake Recipes on Yummly Purple Yam Cake, Golden Yam Cake, Steamed Savoury Yam Cake. Chinese Taro Cake (aka Yam Cake or Wu Tao Gao 芋頭糕)Taste Hong Kong. This is the most delicious Yam Cake I have ever cooked.
Yam Cake | Taro Cake | 芋頭糕 instructions
- Divide the water equally into 2 separate bowls. Soak dried shrimps and mushrooms in the water for at last 30 mins. Prepare a steamer. Transfer the dried scallops into a heat proof bowl..
- Steam for at least 15 to 20 mins or until the scallops are fork tender. Remove from heat and set aside to cool down. Remove the dried shrimps and mushrooms from water. *Do not discard the water as it is needed at a later stage.*.
- Finely chop the dried shrimps and set aside. Finely dice the mushrooms and set aside. Once the scallops are cooled, tear the scallops into shreds using your hands and set aside. In a cast iron skillet over medium heat, add the oil..
- To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Add in the onion rings. As soon as the onion rings start to turn golden brown, remove from heat and transfer to a plate lined with kitchen paper and set aside..
- Add the yam into the same skillet (with the remaining oil). Saute until the yam starts to soften. Remove from heat and transfer into a large mixing bowl. Season with Chinese 5 spice, salt and pepper..
- Still using the same skillet with the remaining oil, add in the dried shrimps, mushrooms and scallops. Stir to combine well. Add in light soy sauce and garlic. Saute until aromatic..
- Transfer into the bowl together with the yam. Add in half of the fried onions. Mix to combine well. Add the water stock (from soaking the dried shrimps and mushrooms) into a pot over a medium heat..
- Gradually, sieve in the rice flour while whisking to combine. Stir to combine well and cook until the batter thickens. Add in the yam mixture. Stir to combine well..
- Lightly grease the cake pan with oil. Transfer the mixture into the cake pan. Prepare a steamer. Steam for at least 45 mins or until a skewer comes out clean..
- Remove from heat and allow it to cool down completely before slicing and serving, at least 1 hr. Mix sriracha with kecap manis in a small dipping saucer. Serve with scallions, red chili, the remaining fried onion and the sriracha dipping sauce..
This homemade recipe is rich in flavour from its essential ingredients of. Taro cake (yam cake, wu tao gou, 芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. If you want to throw in some Asian. You have met the Carrot Cake (菜头粿) on the left, now meet its cousin, the Yam Cake (芋头糕) or Taro Cake on the right hand side. Shown here in picture are pan-fried versions of both food items.
